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Lentil Shepherd’s Pie Recipe

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4.2 from 8 reviews

This Lentil Shepherd’s Pie is a hearty, comforting vegan dish featuring creamy mashed potatoes layered over a savory lentil and vegetable filling. Perfect for a wholesome family meal, it combines nutritious green lentils with fragrant herbs and vegetables, baked to golden perfection with a crispy top.

Ingredients

For the Mashed Potatoes

  • 1000g / about 6 large potatoes (Yukon Gold recommended)
  • ½ teaspoon salt
  • ⅓ cup / 80 mls unsweetened non-dairy milk
  • Vegan butter (optional)

For the Lentil Filling

  • 2 teaspoons olive oil (optional, use water to sauté for oil-free version)
  • 1 medium onion, chopped finely
  • 4 cloves garlic, chopped finely
  • 1 large carrot, peeled and diced
  • 2½ teaspoons dried herbs
  • 2½ cups / 190g canned or cooked green or brown lentils (not red lentils)
  • 2 tablespoons arrowroot or cornstarch (cornflour)
  • 3 tablespoons tamari or soy sauce (or coconut aminos or liquid aminos)
  • 1 cup / 240 mls canned crushed tomatoes or passata
  • 1 cup / 240 mls mushroom or vegetable stock
  • 1 teaspoon freshly ground black pepper
  • 1½ teaspoons sea salt (reduce if using table salt)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.
  2. Prepare Potatoes: Peel (or wash if leaving skins on) and chop the potatoes into about 6 pieces each. Place them in a large pan, cover with hot water from a kettle, add salt, cover, and bring to a boil. Simmer for about 15 minutes until potatoes are very tender when tested with a fork.
  3. Drain and Steam Dry Potatoes: Drain the potatoes and return them to the pan with the lid off for a few minutes to allow excess moisture to evaporate, ensuring fluffy mash.
  4. Mash Potatoes: Add non-dairy milk and optional vegan butter to the potatoes and mash thoroughly until creamy. Set aside.
  5. Sauté Vegetables: While the potatoes cook, warm another pan on medium heat. Add olive oil or a splash of water for oil-free sautéing. Add onions, garlic, and carrot. Cook until onions begin to turn golden brown.
  6. Add Herbs and Lentils: Stir in dried herbs, lentils, and arrowroot or cornstarch to the pan, mixing well to combine.
  7. Add Sauces and Tomatoes: Pour in tamari or soy sauce followed by crushed tomatoes or passata, stirring well to integrate all ingredients.
  8. Add Stock and Simmer: Add mushroom or vegetable stock, stir, and let the mixture just start to bubble. Turn off heat and season with salt and pepper to taste.
  9. Assemble Pie: Transfer the lentil mixture into an ovenproof dish. Spread mashed potatoes evenly over the top with a fork, leaving some gaps around edges. Rough up the top surface with a fork to encourage crispy edges. Optionally, brush the top with vegan butter or oil for extra crispiness.
  10. Bake the Pie: Place the dish on a baking tray to catch any spills and bake in the preheated oven for 30 minutes until heated through and golden on top.
  11. Broil for Crispiness: Finally, place the pie under the broiler/grill for a few minutes to get a beautifully crispy and browned mashed potato topping before serving.

Notes

  • You can leave potato skins on for added texture and nutrients if preferred.
  • Use water instead of oil to sauté for an oil-free and lower-fat version.
  • Adjust salt quantities to your taste, especially if not using sea salt.
  • Arrowroot or cornstarch helps thicken the lentil filling; ensure it’s evenly mixed to avoid clumps.
  • If whole tomatoes are used instead of crushed, blend them smooth before adding.
  • The broiling step is key for achieving a crispy topping—do not skip.
  • Serve with a fresh green salad or steamed greens for a complete meal.

Find it online: https://yumntasty.com/lentil-shepherds-pie-recipe/